Strawberry Turnovers
Flaky puff pastry stuffed with juicy strawberries & topped with glaze, these strawberry turnovers are bakery-style treats at home!
Equipment
- Pizza Cutter or sharp knife
- Fork (for sealing edges)
Ingredients
- 2 cups strawberries chopped
- 3½ oz granulated sugar
- ⅓ teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 tablespoon corn starch
- 2 sheets puff pastry around 22 ounces (or 640 grams)
- 1 medium egg for the egg wash
For the glaze:
- 1⅔ cups powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Let the puff pastry sit at room temperature for about 10–15 minutes so it’s easier to handle.2 sheets puff pastry
- In a medium saucepan, combine the chopped strawberries, sugar, lemon zest, lemon juice, and cornstarch.2 cups strawberries, 3½ oz granulated sugar, ⅓ teaspoon lemon zest, 1 teaspoon lemon juice, 1 tablespoon corn starch
- Cook over medium heat, stirring often, until the mixture thickens and becomes jam-like, about 10-15 minutes. Set aside to cool.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Lightly flour a clean surface and roll out the puff pastry sheets slightly with a rolling pin. Cut each sheet into 6 even squares (12 squares total) using a pizza cutter or sharp knife.
- Spoon about 2 tablespoons of the cooled strawberry mixture onto the center of each square.
- Fold one corner over to the opposite corner to form a triangle. Press the edges together with a fork to seal tightly. Use a sharp knife to cut a small slit in each one to allow steam to escape.
- Arrange the turnovers on the prepared baking sheet, leaving space between them. Beat the egg with 1 tablespoon of water and brush over the tops of the turnovers for a golden finish.1 medium egg
- Bake for about 20 minutes, or until the pastries are puffed and golden brown.
- For the glaze, whisk together the powdered sugar, vanilla extract, and milk in a medium bowl until smooth. Adjust the consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker glaze.1⅔ cups powdered sugar, ½ teaspoon vanilla extract, 2 tablespoons milk
- While the turnovers are still warm, drizzle the glaze over the tops and serve.
Notes
Tips and Tricks
- Cool the filling: Make sure the strawberry mixture is cooled before adding it to the pastry, otherwise the pastry can turn soggy.
- Seal well: Pressing the edges with a fork helps keep the filling inside while baking.
- Fruit swaps: This recipe works beautifully with blueberries, raspberries, cherries, or a mix of berries.
- Make ahead: Prepare the filling a day in advance and keep it in the fridge until ready to assemble.
- Storage: Best eaten fresh, but leftovers can be stored in an airtight container for up to 2 days. Reheat in the oven to crisp them up again.
- Freezer-friendly: Assemble turnovers and freeze unbaked. Bake straight from frozen, adding 2-3 minutes to the bake time.
Nutrition
Calories: 274kcalCarbohydrates: 47gProtein: 4gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.002gCholesterol: 14mgSodium: 108mgPotassium: 71mgFiber: 1gSugar: 10gVitamin A: 27IUVitamin C: 14mgCalcium: 13mgIron: 1mg
Tried this recipe?Let us know how it was!
